FST 420

SENSORY EVALUATION OF FOOD

Oregon State University-Cascades Campus · UGRD · Fall 2026

1 section

Catalog description

Covers sensory techniques used in the evaluation of the taste, smell, texture, and appearance of foods as well as the evaluation of consumer acceptance. Examines methods for measuring sensory qualities, underlying psychological principles, and statistical methods for analyzing data.

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Class #oregon_cascades_campus-3427Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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